Tag Archives: Smoky pumpkin egga and bacon cauldron
Post by Alison Hein.
Happy Halloween! Why not feed your little hobgoblins a nutritious, fun breakfast before the trick-or-treat candy overload?
In this recipe, harvest pumpkin is seasoned with chipotle, then oven-roasted to a sweet and smoky blend. Roast the pumpkin in the evening, if you like, and wafts of cinnamon and spice will scent your kitchen with autumn aromas. Consider serving some smoky pumpkin with dinner as a seasonal side.
In the morning, fill your little cast iron cauldrons with roasted pumpkin, then top with a bacon, egg and cheese mix that puffs up to a lovely golden brown when baked. Dig in deep, to fill your spoon with a Halloween flavor-packed combo, and a smoky, holiday breakfast in bed suitable for even the fussiest hobgoblin.
Note: I purchased my amazing little cauldrons from Lodge Manufacturing, a family-owned Tennessee company more than 100 years old. These cast iron gems provide great, even cooking, and an irresistible presentation!
1 small pumpkin, about 3 pounds
½ cup olive oil
1 teaspoon chipotle pepper
4 slices bacon
½ cup shredded mozzarella cheese
Salt and pepper, to taste
To roast pumpkin, preheat oven to 350°. Using large knife, slice pumpkin in half, just to one side of the stem. With a metal spoon, scoop out seeds and pulp, scraping sides of pumpkin until clean and smooth. Slice pumpkin into strips approximately ½ inch thick. Mix olive oil and chipotle pepper. Brush olive oil mixture on pumpkin slices and place on heavy baking sheet. Bake for 25 to 30 minutes, turning once, until pumpkin is lightly browned and cooked through. Remove pumpkin from oven and let cool until it can be handled. Remove skin with paring knife, and chop pumpkin slices into small cubes, approximately ½ inch square and set aside.
Place bacon in heavy skillet, and cook on medium low to medium heat until crisped, about 8 to 10 minutes, turning several times. Drain on paper towels, cool, and chop into small pieces. Set aside.
Crack eggs into medium bowl and whisk until thick and smooth. Stir in mozzarella cheese, chopped bacon, and salt and pepper to taste.
Lightly oil cauldrons (½-pint baking dishes), and place ⅓ cup of chopped, roasted pumpkin into each of two cauldrons. Pour egg mixture evenly into each cauldron, on top of pumpkin. Bake at 350° for 25 to 30 minutes, until eggs are cooked through and puffed up.
Makes 2 servings.